3/4 cup wafer-cookie or graham cracker crumbs
1/8 teaspoon almond extract
1 tablespoon sugar
3 tablespoons butter, melted
1 cup ricotta cheese (light)
12 ounces cream cheese, light (neufchatel)
1 cup sugar
2 eggs
3 tablespoons whipping cream
1/4 cup amaretto
1/4 cup plus 1 tablespoon cocoa
1/4 cup all-purpose flour
1 teaspoon vanilla
1/3 cup semi-sweet chocolate mini-morsels
Combine crust ingredients and pat into a 7-inch springform pan.
Beat the cheeses with the sugar until smooth; add eggs and whipping
cream and beat for about 3 minutes on medium speed of an electric
hand-held mixer. Add amaretto, cocoa, flour and vanilla; beat for
about 1 more minute. Stir in semi-sweet chocolate morsels; pour into
prepared pan. Place the cheesecake on a rack in the Crock Pot (or use
a "ring" of aluminum foil to keep it off the bottom of the pot). Cover
and cook on high for 2 1/2 to 3 hours. Let stand in the covered pot
(after turning it off) for about 1 to 2 hours, until cool enough to
handle. Cool thoroughly before removing pan sides. Chill before
serving; store leftovers in the refrigerator.
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